Ingredients
Scale
- 1 large head of cauliflower, chopped into florets
- 6 strips of bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1½ cups shredded cheddar cheese
- 2 tbsp butter
- Salt and pepper, to taste
- Chopped chives for garnish
Instructions
Cook bacon in a large pot until crispy; set aside.
Sauté onion and garlic in the remaining bacon fat.
Add cauliflower and chicken broth; simmer until tender.
Blend the soup until smooth using an immersion blender.
Stir in cream and cheese until melted.
Season with salt and pepper.
Serve with bacon, extra cheese, and chives.
Notes
- Use fresh cauliflower for the best texture.
- Adjust the consistency by adding more or less broth.
- Freeze leftovers in portioned containers for quick meals
- Prep Time: 10minutes
- Cook Time: 25minutes